The source ale had previously been mad from a beer kit fortified with Muscavado sugar, black malt and Fuggles hops, added prior to fermentation. Later, this had then been dry-hopped -hooped with Fuggles hops and lagered for six weeks in the cold shed. This was re-invented with a smoky chilli vibe...

Fresh chilli and smoked paripka are standing in for chipotle here, so a bit of a cheat.

Once chopped, some rather extravagent 18 year old Glenfiddich single malt was added to extract the essential flavours...

A day later this was put through standard coffee filter paper to get rid of the bits and speckles...

It dripped out over an hour or so, then a drinking straw was used as a pipette to measure the same quantity of smoky chilli flavouring per bottle (there was a previous testing phase with glasses of beer at different ratios - dangerous!)

Eventually the bottles were topped up with the original ale and capped.

What it looks like. This is actually the ale prior to this process. Re-bottling a cask ale will reduce the head when poured out of the final bottle.